Mah seamlessly weaves together French history, her personal story as a diplomat's wife, and culinary writing in Mastering the Art of French Eating. While she struggles to revise her original plan to enjoy Paris with her husband after he is unexpectedly transferred to Baghdad, she immerses herself in French cuisine, digging deep into the traditions and circumstances that have resulted in the trademark dishes she finds among French regional cuisine.—Deidra MacLeod, Natick, MA

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When she finds herself alone, Mah turns to food for solace, gaining friendships, culinary skills, and the confidence to build a life in Paris. Her love of the country (and awesome recipes) make for a fun and appetizing memoir.—Maggie Malach, New York City

Mah's descriptive imagery leaves you salivating, envious of her travels sampling regional fare. Each experience is shared intimately, like a close girlfriend whispering the details of a passionate love affair.—Kathrn Kandas, Princeton, WV

Don't have the time, money, or energy to go to France? No problem—Mah puts you right at the heart of all the foodie action in her engrossing memoir, which should appeal to fans of Julia Child. Mah has a down-to-earth, entertaining voice that conveys the great joy she derives from eating and preparing French food. She also explores aspects of France you won't find by watching PBS or cable travel shows. A real escapist's pleasure.—Gena Hymowech, New York City

This is a sublime book for Francophiles—and a true love-letter to French cuisine—but readers who are indifferent to the charms of Paris may find themselves lost in the French vocabulary and geography of the regions of France.—Rose Phillips, Columbus, OH

You can almost taste the cheese, savor the wine, and feel the longing in her food choices. Readers who thought they'd never want to take up French cooking may find themselves giving it a second thought after finishing Mah's book.—Jessica Shaver, Sandy, Oregon

Dana Goodyear, Anything That Moves

Anything that Moves explores the fringes of the modern American culinary scene. Goodyear discusses the motivations of those who seek unpasteurized dairy products or who advocate integrating insects into our diet. Each chapter is guaranteed to provoke conversation among those interested in American food supply and nutrition, and readers inclined to enjoy these topics will not be disappointed.—Deidra MacLeod, Natick, MA

Goodyear speaks with numerous chefs and food bloggers, all of who provide insight into the gritty, competitive world of avant-garde eating. Even for those who don't intend to try octopus tentacles, this book shows the humorous side of one of the most basic human instincts.—Maggie Malach, New York, NY

Foodies will enjoy this look into the extreme food culture that is becoming popular in California and throughout the U.S. as a result of the homogenized food culture that has arisen in response to mass food production and giant factory farms. Eating organic and local is just the beginning—the most adventurous eaters are turning to the bizarre and the hardly edible. The book reads more like an extended journalistic article than a memoir, but the writing is interesting enough to keep you turning the pages.—Rose Phillips, Columbus, OH

The most valuable parts of Goodyear's book are the well-researched sections that reveal the true grit of salesmen and chefs who worked tirelessly to avoid waste and popularize wholesome foods. But the rest of the book is dedicated to gluttony and anarchy—a bacchanalian utopia that takes a cavalier attitude toward the real risks of species extinction, food contamination and (avoidable) communicable disease.—Jolene Singh, New York City

Goodyear's book is addictive, educational, and gross—in the best possible way. She inspires deep conversation about the government's role in what we eat, the foreign delicacies that are illegal in the U.S., and the moral and gastronomical implications of a whole range of foods one might never think to define as such. Fascinating.—Melissa Taylor, San Diego, CA

One of the more original food books you are likely to read this year.—Gena Hymowech, Brooklyn, NY

Anya Von Bremzen, Mastering the Art of Soviet Cooking

Von Bremzen collaborates with her mother to sift through decades of family and national history to describe the significance of food through a turbulent century, enlightening us not only about the changing cuisine but also the history of what became and once was the Soviet Union.—Doreen M Sheridan, Washington, DC

Mastering The Art Of Soviet Cooking travels back in time to trace the journey of the author's family. History buffs will find it very interesting to hear about all that her family endured, and especially how food related to their plight.—Natalie Saar, Hollywood, CA

The narrative suffers from too much diverse material and a lack of focus. However, Von Bremzen is a highly intelligent author, and for those with an interest in Soviet life her story is a must-read. —Gena Hymowech, New York City

Initially, though the prose is slightly too dense—like Russian food and Russian literature, perhaps?—von Bremzen's memoir is enjoyable. Any one of the topics she covers would make for a fascinating book: her own family's history, the Russian history that defined generations, and how Russian cuisine reflected politics over several decades. The combination of all of those topics, however, is cumbersome. Nonetheless, we come to love the stories and the narrator for her perseverance, humor, and aplomb.—Melissa Taylor, San Diego, CA

This great memoir transcends the mold and goes way beyond the logging of food memories. Von Bremzen's reader learns about food, culture, and the human impact of the failure of socialism in this masterful narrative.—Jolene Singh, New York City